This is the cinnamon roll recipe from our classes. It's a great recipe that turns out amazingly soft, doughy, perfect cinnamon rolls.
Please don't skip the chilling step – it really helps to make the dough more manageable, especially during the forming! Feel free to change up the flavors here – you can add interesting things to the dough, to the filling, and to the frosting! Apple cinnamon, carrot cake, blueberry lemon, even Nutella or Funfetti would all be inspired options here.
The recipe is vegan but feel free to use any kind of butter and milk you prefer.
And if you are ready to expand on your skills, our hands-on live-streaming class can help you take
The Very Best Cinnamon Rolls
The Very Best Cinnamon Rolls
Rated 5.0 stars by 1 users
Category
Sweets
Servings
8
Prep Time
45 minutes
Cook Time
20 minutes
Ingredients
- 1 ¼ cup (296 ml) whole milk - or 2 eggs and ¾ cup (175 ml)
- 4 tbsp (50 gr) sugar
- 2 1/4 tsp (7 gr) active dry yeast – or one 1/4 ounce envelope
- 6 tbsp (85 gr) unsalted butter, softened
- 4 cups (500 gr) all-purpose flour plus more for dusting
- 1 1/2 tsp (4 gr) baking powder
- 1 1/4 tsp (3 gr) kosher salt
-
6 tbsp (85 gr) unsalted butter, room temperature
- 1 cup (220 gr) light brown sugar
- 2 tbsp ground cinnamon
-
1/4 tsp salt
-
1 tsp vanilla
-
3 oz (85 gr) butter or cream cheese (or both!)
- 1 cup (120 gr) powdered sugar - icing sugar
- 1 teaspoon vanilla extract
- mixing bowls
- measuring cups and spoons
- baking pan – 9×13, 9" round or square pan, muffin tins, or 2 smaller pans, all would work
- wooden spoon
-
really sharp kitchen knife
- cutting board or the countertop
- silicone spatula
- rolling pin - a wine bottle or straight-sided glass would work well
- parchment paper
For the Dough
For the Filling
For the Frosting
Supplies Needed:
Method
Mix up the dough
Warm milk until it’s warm to the touch. Pour into a mixing bowl.
Add 4 tablespoons of sugar and the yeast, whisking to dissolve and break up any clumps. Let sit until it’s slightly foamy and starting to bubble for about 5 minutes
Melt the butter, if needed. Set aside.
Add 2 cups of the flour and mix well. Stir the melted butter, baking powder and the salt.
Add the remaining flour 1/2 cup at a time to create a shaggy workable mass, for a total of 3 1/2 to 4 cups.
Turn out onto a floured workspace/countertop.
Knead dough until it’s smooth, shiny, and elastic, about 4 or 5 minutes. (You shouldn't have to add any more flour at this point, but if the dough seems especially sticky, give it a light dusting.)
Chill the dough
Put the dough back into the mixing bowl and cover with plastic wrap. Chill for an hour or longer (overnight is fine).
Make the Filling and Prep the Pan
Combine butter, brown sugar, cinnamon, and salt in a small bowl, until its the consistency of wet sand.
Use a little of the butter to coat the baking pan. Set aside.
Form the rolls
Turn the dough out onto your floured work surface.
Gently roll the dough out into a rectangle 16" x 10".
Move onto a piece of parchment paper.
Use a silicone spatula to top the rectangle with the filling mixture, leaving a 1" border on the long side closest to you.
Starting at the end closest to you (the long side of the dough), use the parchment paper to roll the dough up into a tight log, sushi style.
Get a damp paper towel.
Use the kitchen knife to cut your log into even 12 pieces, about 1 1/2 inches thick, cleaning the knife with the damp towel after each cut.
Place each cut roll sliced-side up into your prepared pan.
Cover rolls lightly with plastic wrap and set them in a warm place for about an hour until the rolls are puffy.
Preheat the oven to 375F/190 C.
Bake the rolls
Place the rolls in the oven and bake until they are golden brown, around 30 minutes, turning the pan around after 15 minutes.
Make the frosting
Combine the butter and/or cream cheese until smooth.
Stir in vanilla.
Add powdered sugar until the frosting is a consistency you like.
Wait until the rolls have cooled to smear with the frosting, as hot rolls will melt your frosting.
Enjoy with abandon!